Peanut Butter and Fudge Brownies with Salted Peanuts
From lunasea 17 years ago
- 30 minutes to make
- Serves 30
Holy moley - this recipe features peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo? This is a winner brownie and people love it! (Including moi. Read more ) Enjoy. (Recipe courtesy of the January 2007 Bon Appétit .) See less
Ingredients
- Brownies: shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter shopping list
- 7 ounces bittersweet or semisweet chocolate, chopped shopping list
- 3 ounces unsweetened chocolate, chopped shopping list
- 1 1/2 cups sugar shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 4 large eggs shopping list
- 1 cup all purpose flour shopping list
- 1 cup roasted salted peanuts, coarsely chopped shopping list
- **** shopping list
- Frosting: shopping list
- 1 cup chunky peanut butter (do not use natural or old-fashioned) shopping list
- 1/4 cup (1/2 stick) unsalted butter, room temperature shopping list
- 3/4 cup powdered sugar shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1 tablespoon whole milk shopping list
- 1 teaspoon vanilla extract shopping list
- **** shopping list
- Ganache: shopping list
- 7 ounces bittersweet or semisweet chocolate, chopped shopping list
- 1/4 cup (1/2 stick) unsalted butter, room temperature shopping list
How to make it
- For Brownies:
- Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
- Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat.
- Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts.
- Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Place pan on rack; cool.
- ****
- For Frosting:
- Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla.
- Spread frosting over brownies.
- ****
- For Ganache:
- Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth.
- Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.
- *NOTE: Can be made 1 day ahead. Cover and keep chilled.
- *NOTE 2: Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
The Rating
Reviewed by 10 people-
Nothing beats a good brownie!!! ;)
wilz
in San Bernardino loved it
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Vicky... I did not see this recipe before... wonderful, thanks for share it! I will try it soon... :-)
berry
in Myrtle Beach loved it
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What a great recipe! I make brownies all the time and have yet to make one like your recipe! I will definitely try this and soon! Maybe tonight! Thank youuuuuu.
annieamie
in Los Angeles loved it
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